Classic Cranberry Marshmallow Salad
This classic cranberry marshmallow salad is a creamy, fluffy holiday favorite made with fresh cranberries, crushed pineapple, mini marshmallows, pecans, sour cream, and whipped topping. This easy old-fashioned cranberry fluff can be made ahead for Thanksgiving or Christmas.
- Prep Time: 15 minutes
- Chill Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 10-12 servings 1x
- Category: HOLIDAYS, Side Dish
- Cuisine: American, Holiday Recipes
Ingredients
- 1 (12-ounce) bag fresh cranberries
- 1 cup granulated sugar
- 1 (20-ounce) can crushed pineapple, very well drained
- 2 cups mini marshmallows
- 8 ounces frozen whipped topping, thawed
- ½ cup sour cream
- ½ cup chopped pecans
Instructions
. Chop the cranberries.
Add the fresh cranberries to a food processor. Pulse until finely chopped, being careful not to puree them.
2. Macerate the cranberries.
Transfer the chopped cranberries to a large mixing bowl and stir in the granulated sugar. Cover and refrigerate for at least 4 hours or preferably overnight. This helps soften the cranberries and mellow their tart flavor.
3. Drain the pineapple.
Drain the crushed pineapple very well, pressing gently to remove as much excess juice as possible.
4. Add the remaining ingredients.
Add the drained pineapple, mini marshmallows, chopped pecans, and sour cream to the macerated cranberries.
5. Fold in the whipped topping.
Add the thawed whipped topping and gently fold everything together until evenly combined. Avoid overmixing so the cranberry fluff stays light and creamy.
6. Chill.
Cover and refrigerate for at least 4 hours before serving. For the best flavor and texture, chill overnight.
7. Serve.
Give the salad a gentle stir before serving. If desired, garnish with a couple of fresh cranberries, a small piece of pineapple, and a sprinkle of chopped pecans.
Notes
- Drain the pineapple thoroughly. Excess pineapple juice can make the cranberry salad watery.
- Don’t puree the cranberries. Finely chopped berries give the salad better texture.
- Letting the cranberries sit with the sugar is important for mellowing their tartness.
- This is an excellent make-ahead Thanksgiving recipe and can be prepared the night before.
- Walnuts can be substituted for pecans.
- For a nut-free cranberry fluff, simply omit the pecans.
- Frozen cranberries can be used. Thaw and drain them thoroughly before chopping.
- Store leftovers covered in the refrigerator for up to 3 days.
- Freezing is not recommended because the creamy texture can change after thawing.